Barbequed beef short ribs

6 lb Beef chuck ribs, cut into
           -1 rib pieces
      1 c  Water
    3/4 c  soy sauce
    2/3 c  Dry sherry
    1/2 c  Packed dark brown sugar
      6 ea Cloves garlic, minced
      1 tb Ground red pepper
      1 tb Fresh grated ginger
      2 ts Chinese five spice powder
 
  Trim excess fat from ribs.  In large roasting pan, arrange
  ribs in single layer.  For marinade, in medium saucepan
  combine remaining ingredients. Cook over medium heat on range
  top until sugar is dissolved.  Remove from heat; cool
  slightly. Pour marinade over ribs.  Cover and marinate in
  refrigerator for at least 1 hour, turning ribs once.
  
  Cover roasting pan with foil.  Arrange medium hot briquettes
  around drip pan.  Place roasting pan on grill, cover grill and
  cook ribs 45 minutes. Remove ribs from roasting pan and place
  directly on grid; reserve marinade.  Continue cooking in
  covered grill, 45 to 60 minutes longer or until ribs are
  tender, turning occasionally.  Brush ribs again with reserved
  marinade during last 10 minutes of grilling.
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